ICE alum Seth Warshaw

ICE Grad Celebrates 11 Years of Kosher Steakhouse Success

“Learning those techniques was a big reason why I wanted to go to culinary school,” Seth explains of his interest in cooking non-kosher foods. When he began classes at ICE, he discovered the

Culinary Arts Chef-Instructor Lay Alston

Meet Los Angeles Chef Lay Alston

Since the early age of 8, Lay had a knack for cooking. If she wasn’t in the kitchen at home, she was there in her after-school culinary arts program. At age 13, when New York City’s middle schoolers

George Tsaoussis Carter

A Career Changer on His Way to Opening an Inn

"When my husband and I got engaged, we were talking about the things we wanted to do in our lives. We both had the idea of opening an inn or bed and breakfast as a retirement option,” George says. At

Michael Shain at Death & Co

ICE Alumni with Beverage-Based Careers

Michael Shain (Culinary, ‘10/Hospitality, ‘09) studied Hospitality & Hotel Management and Culinary Arts at ICE before launching his career with five years at Union Square Hospitality Group’s Blue

ICE Alum Carlos Jorge in his restaurant, Hi-Craft

ICE Grad Opened HICraft Kitchen in Hip Hawaii Neighborhood

When Carlos graduated from ICE in 2001, he worked at Herbsaint and Bayona in New Orleans before returning to New York for stints at The Mercer Kitchen and Butter. Then he kicked off what would become

Kaylee's Eatery

ICE Alumni Around the World

Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando launches a new chapter that informs the

ICE alum Susete Araujo is a commis at Alinea.

ICE Alum Susete Araujo Flourishes at Alinea

She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned

Chef Thai Nguyen

The ICE Alum Bringing Asian Brunch to Bainbridge Island

Now, he’s continuing the family tradition by opening a restaurant with his sister, Trinh. “I really didn’t like cooking at first, but the more I worked in the kitchen and the more I was around it, I

232 Bleecker Executive Chef Suzanne Cupps

Chef Suzanne Cupps on Opening 232 Bleecker with Dig

“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of

Chef Kelvin's arepas

How Kelvin Fernandez Became the Arepa King

The first time I created an arepa was in 2014 before I opened my first Latin restaurant, Blend on the Water in Long Island City, Queens. People came to the restaurant for the views and enjoyed the

Chef Fredrik Berselius photo by Charlie Bennet

Meet Aska Chef Fredrik Berselius

The chef was a model and outdoors enthusiast who found an outlet for his artwork in the kitchen and followed that chance opportunity to unprecedented acclaim. He’s known for connecting with nature in

Chef Paul Liebrandt inspires culinary students at ICE.

Paul Liebrandt’s Lessons Over Lièvre à La Royale

Lièvre à La Royale, or hare royal, dates back to the 1600s in France and was worthy of royalty by 1775, when Parisian Chef Antoine Carême made the recipe infamous. The disc of braised wild hare

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